Breakfast · Hot oatmeal
Instant Oatmeal with Raspberry Swirl
Instant oats thicken quickly, leaving time to mash a fresh raspberry swirl. Vanilla softens the contrast between the tart berries and warm cereal, while the fruit remains visibly streaked rather than fully blended.
Jump to ingredients
- Yield
- 2 servings
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
Ingredients
1 cup instant oatmealWoodstock: USDA Organic- 1 1/2 cups water
- 1/2 cup milk
- 1 cup raspberries
1 tablespoon maple syrupShady Maple Farms: USDA Organic
1/2 teaspoon vanilla extractMorton & Bassett: USDA Organic
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Warm the liquid
Heat water and milk in a saucepan over medium heat until gently simmering, about 2 minutes. Stir along the base so the milk does not scorch.
Cook the oats
Stir in instant oatmeal and reduce to low heat. Cook for 1 to 2 minutes, or as directed on its label, until soft and creamy.
Mash the berries
Mash raspberries with maple syrup using a fork for 30 seconds. Leave a few small fruit pieces for texture rather than making a perfectly smooth sauce.
Add the vanilla
Remove the oats from heat and stir in vanilla. Loosen with a tablespoon of hot water if the mixture has become too thick.
Swirl and serve
Divide oats between bowls and draw the raspberry mixture through each with two or three spoon strokes. Serve warm with visible red streaks.
Kitchen tips
Use a fork for the berries so they remain a little textured.
Stop stirring after making the swirl if you want distinct ribbons instead of uniformly pink oats.
Substitutions
Use an unsweetened plant beverage in place of milk for a dairy-free variation.
Choose instant oats labeled gluten-free if needed; mashed strawberries can replace raspberries while leaving the method unchanged.
Storage
Refrigerate within 2 hours for up to 2 days; stir in fresh fruit after reheating if making ahead.
Serving suggestions
Serve immediately in shallow bowls, with a few whole berries reserved for the top if you have extras.
Make ahead
Cook the oat base up to 2 days ahead and refrigerate within 2 hours. Reheat with liquid until steaming, then add the fresh raspberry swirl.
Allergen details
Contains: milk.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Woodstock Organic Instant Oatmeal - 16 oz × 1 — $3.77
- Shady Maple Farms 100 Percent Pure Organic Maple Syrup - 12.7 fl oz × 1 — $19.01
- MORTON & BASSETT M&B Spices Organic Pure Vanilla Extract - 4 oz × 1 — $35.00
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Read recipe →Frequently asked questions
Can I use frozen raspberries?
Thaw them in the refrigerator and mash with their juices. If very watery, drain a little liquid before adding the syrup.
Can I swap in steel-cut oats?
They will not cook in the stated time. Prepare steel-cut oats separately using their label directions, then add the raspberry swirl.